Honey Mustard Pecan Crusted Fish

HONEY MUSTARD PECAN CRUSTED FISH
recipe adapted from One Lovely Life

2 fish fillets, patted dry (I used Tilapia)
2 tablespoons honey Dijon mustard (French’s)
1 tablespoon mayonnaise
1/2 cup panko bread crumbs
1/4 cup chopped pecans
1/4 cup freshly grated parmesan
1/4 teaspoon salt
olive oil, for drizzling

In a small bowl, combine honey mustard and mayonnaise until smooth. In a shallow bowl or plate, combine panko, pecans, parmesan, and salt.

Brush honey mustard mixture over the top of each fillet and dip (honey mustard side down) into the bread crumb mixture to coat (just the one side). Place fillets in a baking dish. Drizzle with olive oil.

Bake at 400 degrees for 25 to 30 minutes, or until fish flakes easily with a fork.

Yield: 2 servings

That's my squash casserole in the background.

Chicken with Pecan Sauce

This is a new recipe I tried for the first time last night. It turned out great, really delicious.

I have changed the recipe below to reflect how I will make it next time. The sauce was so good, I wanted more, so I doubled all of the sauce ingredients. Next time, I should have sauce for the chicken and some extra to spoon over rice or pasta.

CHICKEN WITH PECAN SAUCE
recipe from Southern Living

1/2 cup pecans
1/4 cup butter, divided
2 skinless, boneless chicken breasts , pounded to 1/2 inch thickness
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
3 tablespoons olive oil
1 cup chicken broth
2 tablespoons brown sugar
4 tablespoons cider vinegar (if you don't love cider vinegar as much as me, maybe just use 2 tablespoons)
1 tablespoon dried thyme

Heat pecans and 2 tablespoons butter in a large nonstick skillet over medium-low heat, stirring often, 5 to 6 minutes or until toasted and fragrant. Remove from skillet.

Sprinkle chicken with salt and pepper. Dredge in flour. Cook chicken in hot oil in skillet over medium heat 3 to 4 minutes on each side or until golden brown and done. Transfer to a serving platter. Top with pecans.

Add chicken broth to skillet, and cook 5 minutes, stirring to loosen particles from bottom of skillet. Add brown sugar, vinegar, and thyme, and cook 6 -8 minutes or until sugar is melted and sauce is slightly thickened. Whisk in remaining 2 tablespoons butter. Serve sauce over chicken.

Yield: 2 chicken breasts and enough sauce to cover chicken and some rice or pasta

Chunky Monkey Ice Cream

The Dad's in my life got Chunky Monkey ice cream for dessert last night!

That was after a dinner of Creamy Chicken Enchiladas.

CHUNKY MONKEY ICE CREAM

1/2 cup Egg Beaters (or 2 large eggs)

3/4 cup sugar

2 cups heavy whipping cream

1 cup 1% milk
1 teaspoon vanilla

2 large overripe bananas, mashed with 1 tablespoon lemon juice
2 tablespoons vodka

1/4 cup milk chocolate chips

1/4 cup chopped pecans

In a large bowl, whisk the eggs until light and fluffy, 1 to 2 minutes. Whisk in the 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk and vanilla; whisk to blend. Stir in mashed bananas and vodka, then chill for at least 30 minutes.

Once chilled, transfer the mixture to an ice cream maker and process according to manufacturer's instructions.Once the churning is complete, stir in the chocolate chips and pecans. Transfer your ice cream into a freezeable container and freeze for a few hours.

Note: The vodka helps to keep the ice cream from freezing super hard like most homemade ice creams. This is the best ice cream base I've found so far. I will probably use this one from now on, just changing up the flavors.

Banana Pecan Pancake

Yet another variation on the Big Square Pancake...



Sliced bananas in the batter, chopped pecans on top. Yum!

Cook for the full 25 minutes with the bananas.